Why it works: Egg and lettuce are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,301 recipes. Both carry nonanal, which smells fat, citrus. The science ↓
Stuffed Eggs
Ingredients
Directions
Prepare the eggs
Boil the eggs for 20 minutes.
Cut the eggs in half and remove the yolks carefully.
Fill and serve
Mix the yolks with salad dressing.
Fill the egg whites with the yolk mixture.
Place the two halves together or leave them as half eggs.
Serve on lettuce leaves with extra salad dressing if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Egg + lettucetop 30% of all pairsSmell alikelowCooked together3,301 recipes
Shared aroma: nonanal (fat, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Provide the white shells that hold the filling and the yolks that become the creamy filling.
- Salad dressing
- Adds moisture, tang and richness to the mashed yolks, binding them into a smooth filling.
The step that matters
Remove the yolks carefully. Cutting the whites cleanly keeps them intact to hold the filling. Tearing them can leave the halves ragged and weak, so the filling may spill out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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